Ground Beef Stew with Veggies, Herbs and Spices
A cosy warm bowl of ground beef stew or fresh naked tacos…the choice is yours!
Here is a versatile recipe that leaves room for creativity
The result is a deliciously spicy and juicy stew with soft vegetables and fresh herbs. The texture of the vegetables becomes soft when cooked and therefore, contributes with juices and flavour. Make sure not to overcook the vegetables. The aubergine gives a sweet touch to the stew and the courgette a fresh and mild flavour.
Serves: 4 | Preparation time: 40 minutes
500 gr Ground beef
½ Onion finely chopped
2 Garlic cloves crushed
1 Birdseye chilli pepper with seeds
2 Bay leaves
1 Aubergine chopped to about 1/2cm thick
3 Courgettes chopped to about 1cm thick
1 cup Cherry tomatoes, rinsed and cut in half lengthwise
1 tbsp Tomato puree diluted in a bit of water
1 cm Peeled ginger
1 tsp Turmeric
1 tsp Ground cumin
1 tsp Paprika or ground aji panca*
Roasted peanut oil
Salt and ground black pepper to taste
3 tbsp chopped Coriander leaves to add flavour
Fresh coriander leaves for decoration
- Heat peanut oil in a saucepan on medium heat.
- Cook chopped aubergine until soft on all sides and season with salt and pepper. Set aside.
- Sweat chopped onion until transparent. Stir occasionally.
- Add crushed garlic and chopped chilli pepper with seeds. Stir and do not colour.
- Season with salt and pepper.
- Add ground beef and mix well.
- Add the piece of peeled ginger. This will add flavour. Discard before serving.
- Add spices (turmeric, cumin, paprika or aji panca) and mix well.
- Add cherry tomatoes and diluted tomato puree, stir and let cook for a couple of minutes.
- Add the vegetables (chopped and raw courgettes and cooked aubergine,) mix well.
- Add bay leaves and reduce heat to low.
- Cover and let cook for ten minutes. Stir occasionally.
- It will be ready when the vegetables are soft and transparent. Do not overcook otherwise, the vegetables will disintegrate and the meat will be dry.
- Discard bay leaves and ginger. Turn off the heat.
- Add chopped coriander leaves and mix well. This will add a nice aroma and flavour. Feel free to add your favourite herb if you don’t like coriander.
- Decorate with some whole coriander leaves or herb of your choice.
* Aji panca is a Peruvian variety of chili pepper. Ground aji panca has a hint of fruity and smoky flavour and is not hot.
This stew may be enjoyed by itself served in a bowl or hollow plate. It may also be served with brown rice, quinoa, cous cous, pasta and salad.
The Naked Taco Version
Another idea to enjoy this flavourful stew is to make naked tacos. Instead of using a tortilla to make the taco, use lettuce; it’s refreshing and light. I got this idea from my dining experience in a cool Mexican restaurant in Notting Hill. They serve their tacos on soft or hard tortilla, as well as ‘naked’ – on lettuce leaves. I always order the naked version, it’s great!
I hope you enjoy this recipe. Do not forget to share your thoughts in the comment section and share it with your friends.
You may like to read the Meatballs in Tomato Sauce with a Twist recipe.